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Seared Ham & White Bean Cassoulet

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

This skillet build marries crisp, double-smoked cured meat with tender legumes in a wine-deglazed tomato broth. Layers of garlic, herbs, and renders build intense savory depth before getting blanketed in a buttery, toasted crumb topping. It condenses classic French slow-cooking into an approachable, high-flavor weeknight meal.

Ingredients
  • 1 lb double smoked ham, diced into 1/2-inch cubes
  • 3 oz pancetta, diced
  • 2 Tbsp olive oil
  • 1 EA yellow onion, small diced
  • 2 EA carrots, peeled and small diced
  • 4 EA garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp crushed red pepper flakes
  • 1/3 cup dry white wine (like Sauvignon Blanc)
  • 1/2 can fire-roasted diced tomatoes (approx. 7 oz)
  • 2 cans Cannellini or Great Northern beans, rinsed and drained (15 oz EA)
  • 1 cup chicken broth
  • 1/2 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp fresh parsley, chopped
    • Served With:
  • Quick-pickled red onions (for garnish)
  • Grilled garlic-rubbed baguette or country loaf (for serving)
Instructions
  1. 1
    Heat olive oil in a heavy cast-iron skillet over medium heat.
  2. 2
    Add diced pancetta and cook until crispy and fat renders, about 4 to 5 minutes. Remove with a slotted spoon and set aside, leaving fat in the pan.
  3. 3
    Increase heat to medium-high, add diced ham, and sear in pancetta fat until browned and crisp, about 4 minutes. Remove half the ham for topping later, leaving the rest in the skillet.
  4. 4
    Turn heat to medium, add diced onion and diced carrots, and cook until carrots begin to soften, about 5 to 6 minutes.
  5. 5
    Add minced garlic, dried thyme, and red pepper flakes. Stir constantly for 1 minute until fragrant.
  6. 6
    Pour in the dry white wine to deglaze, scraping up all browned bits from the bottom of the pan, and reduce until almost completely evaporated (sec), about 2 minutes.
  7. 7
    Stir in the fire-roasted tomatoes.
  8. 8
    Add the drained white beans, chicken broth, and black pepper. Stir well to combine.
  9. 9
    Simmer gently for 8 to 10 minutes, lightly mashing a third of the beans with the back of a spoon to thicken the sauce.
  10. 10
    Set oven broiler to High.
  11. 11
    In a small bowl, mix panko breadcrumbs, melted butter, parsley, crispy pancetta, and reserved seared ham.
  12. 12
    Scatter breadcrumb, pancetta, and ham mixture evenly over the top of the skillet.
  13. 13
    Transfer skillet to oven and broil 2 to 3 minutes until topping is golden brown and bubbling.
  14. 14
    Brush bread slices with olive oil and hard-sear on a hot skillet or grill until toasted. Rub the cut surface of the raw garlic clove directly across the hot toasted bread before serving.
  15. 15
    Dish up and garnish with quick-pickled red onions and serve alongside grilled garlic-rubbed baguette slices.
Note

Garlic-Rubbed Grilled Baguette: Hard-searing the bread creates a rough, toasted surface that acts like a grater against the raw garlic clove. It infuses fresh garlic flavor directly into the crust without burning it in a pan.

Read it online: https://brinnerbites.com/recipe/seared-ham-white-bean-cassoulet-skillet-style/